Tag: gluten free

Fourth of July Recipe Roundup

Fourth of July Recipe Roundup

Oh hello everyone, do you remember who I am??  I realize this is my first post in months.  I just wanted to share with you all that I’m still around and have no intention to stop blogging.  It’s just been, shall we say- a rough 

Homemade Granola Bars

Homemade Granola Bars

Granola bars are one of my favorite snacks and make a quick breakfast. This recipe is missing the usual main ingredient, oats.  Although some oats are gluten free, many are not.  So this eliminates any risk of consuming gluten and is also Paleo friendly. I 

Chocolate Macaroon Pie

Chocolate Macaroon Pie

I’d love to take the credit for this amazing idea, but it came from the lovely Martha Stewart.  Her version kept showing up in my Pinterest feed and I knew I had to come up with my own rendition.

The crust is basically a giant coconut macaroon cookie and the filling is a creamy chocolate ganache.  I love the combination of chocolate and raspberries, but you could use any fruit you like or even nuts.  A dollop of whipped cream wouldn’t hurt either :p

Finally a dessert that is gluten free, grain free, dairy free, and even nut free!

Chocolate Macaroon Pie

crust
  • 4 cups unsweetened shredded coconut
  • 1/2 cup honey
  • 1/4 cup coconut oil or melted butter
filling
  • 6 oz unsweetened chocolate
  • 1/2 cup coconut milk or heavy cream
  • 1/3 cup honey
  • 2 tablespoons coconut oil or room temperature butter
  1. Preheat oven to 325.
  2. Combine crust ingredients using your hands and then press into a standard 9 inch pie dish, that has been greased.  (it will seem like too much, but press it down and up the sides, creating a thick crust)
  3. Cover crust with a pie crust shield or make your own by cutting a piece of foil in a circle slightly larger than your pie, then cutting out a smaller circle which will allow the middle to cook thru.  Bake with shield on for 15 minutes.  Remove shield and bake for 5-7 minutes uncovered until golden.
  4. Remove from oven, let cool completely while preparing filling.
  5. Combine chocolate, coconut milk and honey over a double boiler.  Gently melt the mixture, do not overheat.  You do not want to burn the chocolate or cook the honey.  That is why a double boiler is very important during this step.  Once chocolate is melted and there are no lumps, remove from heat and whisk in room temperature butter or coconut oil.  This will create a lovely sheen.
  6. Pour chocolate filling into cooled pie shell.  Place in fridge to set chocolate.
  7. Top with fresh raspberries, store in fridge until ready to serve.
  8. Set pie out at least 15 minutes prior to serving.

*results may vary depending on variations of ingredients used, therefore the appearance may also be different than pictured, the longer the pie sits out the creamier the ganache will become.

I hope you all have a lovely Spring Break and Easter celebration.  You probably won’t hear from me on the blog until after Easter.  Things get pretty crazy when the kids are off school, and we will be doing some traveling visiting family and friends.

Oh, and I had to share an updated photo of my sweet Fiona, who just turned 5 months this week.  She is becoming quite the character and is now rolling.  The older kids really enjoy making her laugh and playing with her.

Many blessings

~Michelle

Roasted Cabbage

Roasted Cabbage

Most of the time when you think of cabbage, you think of a boiled, soggy vegetable or a crunchy slaw.  Well here, I am going to share with you my favorite way to prepare it. I’ve never been big on cabbage, I will admit.  However, 

Almond Flour Pancakes with Blueberry Sauce

Almond Flour Pancakes with Blueberry Sauce

These almond flour pancakes are surprisingly light and fluffy. I know that several of my recipes use a combination of almond and coconut flour, however I thought it might be nice to add a pancake recipe using only one flour. Normally when you think of